Loading ...
Loading ...
Loading ...
25Questions? | ninjakitchen.eu
MARGHERITA PIZZA
PREP: 20 MINUTES
RISE: 1 HOUR
COOK: 20–25 MINUTES
BLADE: DOUGH BLADE
MAKES: 2 (25CM) PIZZAS
CONTAINER: JUG
DIRECTIONS
1 Place the Dough Blade into the jug,
then add yeast, sugar and warm water
and let sit until foamy, about 5 minutes.
2 Add flour, salt and olive oil to the jug.
Run continuously for 30 seconds,
or until a dough ball forms.
3 Place dough ball in a lightly oiled bowl and cover
loosely with plastic wrap. Let rise in a warm place
for 1 hour, or until dough ball doubles in size.
4 Once dough has risen, preheat oven to 200°C.
5 Cut dough ball in half. Roll out one half into a
25cm disc and place on a lightly oiled baking
pan. Repeat with other half.
6 Top each rolled-out dough with 60ml pizza
sauce, spreading it out in a thin and even layer.
Sprinkle on mozzarella and top with tomatoes.
Season with salt and pepper to taste.
7 Bake 20 to 25 minutes, or until crust is
golden brown and cooked through.
Garnish with fresh basil.
INGREDIENTS
Dough
1 packet (2
1
/4 teaspoons) active dry yeast
1
1
/2 teaspoons sugar
150ml warm water
320g all-purpose flour
1
/2 teaspoon salt
60ml extra virgin olive oil
Toppings
125ml pizza sauce
220g shredded mozzarella
250g salad tomatoes, sliced
Salt and black pepper, to taste
10g fresh basil leaves, for garnish
MAINS & SIDES
Loading ...
Loading ...
Loading ...